Course Details
Subject {L-T-P / C} : FP3301 : Processing of Spices, Condiments and Plantation crops { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Winny Routray
Syllabus
Module 1: Classification, composition, structure and characteristics. Production status of spices in India: major spice-producing area in India and worldwide, export potential of processed and raw spice product
Module 2: Processing of major spices: Preservation and processing of major spices of India, the functional role of spices, the quality specification for spices
Module 3: Processing of minor spices: Preservation and processing of major spices of India, the functional role of spices, the quality specification for spices
Module 4: Processing of whole spice, spice powder, paste and extracts production and processing of spice mixtures spice oils and oleoresins
Module 5: Tea Pro-cessing: Composition and production of tea leaves processing of tea leave CTC tea, black tea, green tea and Oolong tea, grading and packaging processing of instant tea.
Module 6: Coffee Processing: Production and processing of coffee cherries by wet and dry method processing technology for coffee preparation of brew processing technology for instant coffee and decaffeinated coffee
Module 7: Cocoa processing: Cocoa bean- introduction, history and composition processing of cocoa bean processed products of cocoa.
Course Objectives
- To gain knowledge about the processing of Spices, Condiments and Plantation crops
- To learn about different products derived from spices and plantation crops
- To learn about the different rules and regulations for the spice trade
- To train the students to present on topics of their interest related to spices for enhancing public speaking and clarity on the topic.
Course Outcomes
CO1: Detailed knowledge gained about the processing of Spices, Condiments and Plantation crops. <br />CO2: Detailed knowledge gained about the business models of Spices, Condiments and Plantation crops. <br />CO3: The course helps them in securing internship opportunities in spice processing companies. <br />CO4: The scheduled presentations increase student confidence in public speaking, which benefits both academic and non-academic purposes.
Essential Reading
- IS Singh and Vinod Singh, Major spices of India-Crop Management – Post Harvest Technology, Indian Council of Agricultural Research, New Delhi.
- N Kumar, Introduction to spices, plantation crops, medicinal and aromatic plants, AVI Publishing, Co
Supplementary Reading
- T Yamamoto, L R Juneja, D-chi Chu ad M. Kim, Production, handling and processing of Spices, CRC Press
- Palli Venkata Santhosh Kumar and V. Sudha vani, Post-Harvest handling and processing of plantation crops, NIIR Board of Consultants & Engineers